Puree Joy and Fennel

Aroma, crunchiness and creaminess are the three musketeers of this joyful combination! Mmm… well – enjoy!

WHAT YOU WILL NEED:

  • fennel
  • zucchini
  • carrots
  • rice cooking cream
  • non-diary butter
  • olive oil
  • herbs
  • salt

 

HOW I MAKE IT:

I cut the fennel lengthwise into 4 parts. I blanch them and sauté in olive oil on all sides.

 

I slice the zucchini thinly and sauté them in melted non-diary butter by choice, until golden brown. I add chopped herbs and stew for a minute or two. I season with salt and puree it.

 

I peel the carrots, grate finely and sauté in butter. I add rice cooking cream, season with salt and cook for a few minutes. Just before serving I sprinkle chopped herbs to the sauce.

 

Be in-joy and repeat:

My life is a pure joy.

Your Chef Kamala

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